
Danish Meatballs
With temperature controlled cooking, it’s easy to ensure that the meatballs are cooked through and with a nice sear, without burning any of them.
Most countries probably have some kind of version of meatballs, and this is how they are made in Denmark.
Ingredients
Meatballs
1 pcs. Onions, finely chopped
1 dl Milk
2 pcs. Eggs
3 tbsp. Wheat flour
2 tsp. Salt
500 gram Minced meat, pork
Pepper, black
100 gram Butter for frying
Steps
Mix the ingredients
Cook the meatballs
Notes
The amount of milk should be adjusted to the meat and how you prefer your meatballs. Sometimes the minced meat can absorb 2 dl of milk and others only ½ dl. Therefore, start with 1 dl of milk and let the meat rest. If the mixture is too firm after resting, add more milk. If it’s too thin, add a little more flour.